Rhode Island Johnnycakes

3 comments

Appears in Cook's Country June/July 2014

Golden brown and crispy outside, rich and creamy inside, these are much more than bland cornmeal pancakes. But to make them that good, we had to ignore the instructions.

SERVESMakes 12 Johnnycakes

TIME55 minutes

Rhode Island Johnnycakes

WHY THIS RECIPE WORKS

These Rhode Island breakfast treats, made from little more than cornmeal and water, should be crispy on the outside and creamy in the middle. To avoid gritty or sandy cornmeal, we found that cooking the batter briefly softened the grains fo...

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